Yam Yai – Thai "chef’s Salad"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Thai | 1 | Servings | |
INGREDIENTS
| Chinese lettuce, or other | ||
| broad leafed veggie to | ||
| form a base for the salad | ||
| bowl | ||
| 1/2 | c | Onion, sliced |
| 1/2 | c | Tomato wedges |
| 1/2 | c | Cucumber, sliced |
| 1/2 | c | Prik chi fa, Thai |
| jalapenos julienned | ||
| 1/2 | c | Broccoli florets, blanched |
| 1/2 | c | Bean sprouts |
| 1/2 | c | Lime juice |
| 1/4 | c | Peanuts |
| 2 | T | Light soy sauce |
| 2 | T | [rice] vinegar or nam makham |
| piag tamarind juice | ||
| 2 | T | Nam tan paep, palm sugar |
| 1 | T | Prik ki nu daeng haeng |
| dried red chilis | ||
| ground | ||
| 1 | T | Khao koor, toasted rice |
INSTRUCTIONS
Salads are extremely common in Thailand, accompanying most meals. However most of them are casual affaris, and most do not have a western style dressing; rather the diners use whichever of a variety of dips take their fancy. However a few 'formal' salads do exist, largely as accompaniments to formal dinners, and this one, which could be translated as "great salad" is a typical example. The actual salad is not particularly important: any suitable mixture of veggies could be used, hence the more usual translation as chef's salad. However a typical mixture is as follows: Salad Ingredients Method: Line a serving bowl with the lettuce leaves, then toss the other ingredients and place on the lettuce, garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions. Dressing Ingredients Method: In a dry skillet or wok toast the peanuts until light golden brown, allow to cool and crumble (a few sharp blows with the flat of a cleaver should suffice, and avvoid turning them into peanut butter, as the use of a food processor is inclined to). Toast 2 tablespoons of uncooked long grain rice (either white or brown, to taste), and then when cool, grind to a coarse powder (khao koor). Combine the ingredients to form the dressing, and place in a small bowl. Serving: Thai salads are not served 'dressed', this being left to the diners. If available you could also add a few of the different Thai dips (nam prik kiga, nam prik kapi are suitable for vegetables, and can be adapted to vegetarian/vegan life styles without serious loss of authenticity). Posted to CHILE-HEADS DIGEST V3 #170 Date: Thu, 28 Nov 1996 09:37:24 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>
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Nutrition (calculated from recipe ingredients)
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Calories: 954
Calories From Fat: 336
Total Fat: 38.6g
Cholesterol: 19.6mg
Sodium: 3932.2mg
Potassium: 882.8mg
Carbohydrates: 137g
Fiber: 21.4g
Sugar: 78.5g
Protein: 24.6g